Santa Maria Tri-Tip Beef

Acquire the necessary components.

Combine salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper in a bowl to create the spice blend.

Place the tri-tip in a glass baking dish and generously coat it with the prepared spice mixture on all sides. Cover the dish with plastic wrap and refrigerate for 4 hours to allow the flavors to penetrate.

Prepare a marinade by mixing vinegar, vegetable oil, crushed garlic, and Dijon mustard in a sealable container. Close the container and shake it until all the ingredients are well incorporated.

Remove the tri-tip from the refrigerator. Allow it to sit at room temperature for 30 minutes, uncovered, to facilitate even cooking.

Preheat the outdoor grill to high heat; lightly oil the grates with a brush.

Place the tri-tip on the preheated grill and brush it generously with the prepared marinade. Cook for 4 minutes, flip, and baste with the remaining marinade. Flip and baste every 4 minutes until the tri-tip reaches a firm, reddish-pink color with a juicy center, taking approximately 25 to 30 minutes in total. Use an instant-read thermometer inserted into the center to check for a temperature of 130 degrees F (54 degrees C).

Once cooked, let the tri-tip rest for at least 10 minutes before slicing.